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Oven-Baked Buttermilk Chicken
Yield: 4 Servings

1 envelope golden onion soup mix
1 cup unbleached all-purpose flour
2 large eggs
1/2 cup buttermilk
3 lb chicken cut into serving pieces
1/4 cup margarine or butter, melted

Preheat oven to 425 degrees F. Combine golden onion recipe soup
mix with flour; set aside. Beat eggs with buttermilk. Dip chicken
pieces in buttermilk mixture, then flour mixture, coating well.
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.

Substitution for buttermilk: Blend 1 1/2 t lemon juice with enough
milk to equal 1/2 cup; let stand 5 minutes.

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